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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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My niece and I joined forced to duplicate our copycat version of this mashed potato recipe served at ¿Què Pasa? restaurant in Portland, Oregon. *Reminder that all the ingredients listed below are estimated.* A little bit of fresh minced cilantro was delicious on top as a garnish but I don't remember if they used that in the restaurant...? Ingredients:
1 lb potato, peeled (we used a mixture of russets and yukon gold) |
1 tablespoon fresh jalapeno, finely minced |
1 small carrot, peeled and finely grated |
1/2-3/4 cup sour cream, to desired creaminess |
1/2 cup cheddar cheese, grated (we used white cheddar cheese) |
1/2 cup monterey jack cheese, grated |
white pepper, to taste |
1/2 cup white corn kernels (fresh or frozen. i used leftoer roasted fresh corn kernels.) |
Directions:
1. Bring a large pot of water to boil and cook the potatoes until tender.
2. Drain.
3. Meanwhile as the potatoes are boiling, combine the remaining ingredients *except* for the corn in a large mixing bowl.
4. Add the drained potatoes to the mixing bowl and mash them with the other ingredients. Taste and adjust if necessary.
5. Stir in the corn.
6. Serve and enjoy!
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